Chicken fillet ham packet with mozzarella and basil

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Wash parsley and basil, shake dry, pluck leaves from the stalks. Put 24 basil leaves aside. Put the rest of the basil, parsley, pine nuts, 4-5 tablespoons of water and olive oil into a tall mixing bowl. Puree finely with a blender. Stir in crème fraîche and season to taste with salt and pepper. Put it in a cold place

2. 2

   Peel and wash the potatoes and cook them in boiling salted water for about 25 minutes. Meanwhile wash the meat, dab dry and cut each fillet into 8 slices. Drain mozzarella and cut into 12 slices. Place slices of meat next to each other on the work surface, season with salt and pepper. Place one slice of mozzarella and 2 basil leaves on each half of the fillet slices. Place the remaining slices of fillet on top of each other to form a small packet as a lid. Wrap a slice of ham around each package (be careful: ham must not tear).

3. 3

   Heat the oil in a large frying pan and fry the parcels very slowly over a low to medium heat for 10-12 minutes while turning. In the meantime heat milk and butter. Drain the potatoes and immediately press them through a potato ricer. Stir in the hot milk and butter mixture. Season to taste with salt and nutmeg. Fold the herb crème fraîche into the puree with a fork so that it is marbled

4. 4

   Arrange puree and parcels on portion plates. Drizzle with frying fat and garnish with basil

Nutrition Facts

KCAL
810 kcal

CARBS
41 g

FATS
48 g

PROTEINS
49 g